Butter lunette, pre-glazed
Description
Deepfrozen Danish pastry with butter, double rolled, filled with instant custard (20,5%) and chocolate drops (6%), ready-to-bake.
Ingredients
Flour (WHEAT); water; butter (MILK) (18.0%); sugar; cocoa mass; EGG white; glazing agent (E966); glucose-fructose syrup; yeast;
sweet whey powder (MILK); modified starch; EGG; salt; WHEAT gluten; skimmed MILK powder; dextrose; thickener (E401); cream powder
(MILK); stabilizer (E516; E450); flavouring; emulsifier (SOYbean lecithins); flour treatment agent (ascorbic acid); carrot extract;
enzymes.
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | ||
|---|---|---|
| Per 100 (g) | Per portion (123 g) | |
| Energy (kJ/kcal) | 1417 / 339 | 1742 / 417 |
| Total fat | 17 g | 21 g |
| saturated fat | 11 g | 14 g |
| Carbohydrates | 38 g | 47 g |
| of which sugars | 11 g | 13 g |
| Fibres | 2 g | 2.4 g |
| Proteins | 6.4 g | 7.9 g |
| Salt | 0.57 g | 0.7 g |
Preparation
Bake in oven
Thawing: 30 min at ambient temperature. Preheating: oven to 200°C. Baking: 20-25 min at 200 +/-10°C. Glazed product: for best results bake without steam. These instructions are merely indicative, baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.
Steam
Thawing: 30 min at ambient temperature. Preheating: oven to 200°C. Baking: 20-25 min at 200 +/-10°C. Glazed product: for best results bake without steam. These instructions are merely indicative, baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.
Heat
Thawing: 30 min at ambient temperature. Preheating: oven to 200°C. Baking: 20-25 min at 200 +/-10°C. Glazed product: for best results bake without steam. These instructions are merely indicative, baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.
Defrost
Thawing: 30 min at ambient temperature. Preheating: oven to 200°C. Baking: 20-25 min at 200 +/-10°C. Glazed product: for best results bake without steam. These instructions are merely indicative, baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.
Convection
Thawing: 30 min at ambient temperature. Preheating: oven to 200°C. Baking: 20-25 min at 200 +/-10°C. Glazed product: for best results bake without steam. These instructions are merely indicative, baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.
Freeze
Thawing: 30 min at ambient temperature. Preheating: oven to 200°C. Baking: 20-25 min at 200 +/-10°C. Glazed product: for best results bake without steam. These instructions are merely indicative, baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.
Contact details
VANDEMOORTELE EUROPE NV
"OTTERGEMSESTEENWEG-ZUID 816, 9000 GENT, BELGIUM"
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer